These Raspberry White Chocolate Sourdough Muffins come together in just 30 minutes using sourdough discard. Bursting with fresh or frozen raspberries and melty white chocolate chips, they’re an easy breakfast or snack made from scratch.
Tender, buttery crumb, golden tops, juicy raspberries, and pockets of melty white chocolate… honestly, who could resist?
Not me! I ate two the moment they came out of the oven.
Of all the sourdough discard muffins on my blog, these raspberry white chocolate ones might just be my favorite.
They strike the perfect balance of sweet and tart and bake up in only 30 minutes. Plus, extras freeze beautifully for an easy, make-ahead breakfast or snack anytime.
There’s a reason I revisit this recipe year after year... it’s just too good!
I hope you give it a try and love them as much as I do.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds moisture and flavor, and is a great way to use up extra discard. You can also use active starter.
- Raspberries- Fresh or frozen both work (don’t thaw frozen). Any berry can be substituted.
- White Chocolate Chips- Use good-quality chips for the best flavor. Other types of chocolate chips work too.
- All-Purpose Flour- Measure by weight or spoon and level for more accurate results.
- Granulated Sugar- Just ½ cup keeps the muffins lightly sweet, letting the raspberries and creamy white chocolate shine without being too sugary.
- Unsalted Butter- Creates a soft, tender crumb and rich flavor. Coconut oil or liquid oil can be substituted.
- Milk- Whole milk is my go-to, but any milk works. Use room temperature to keep the butter from solidifying.
- Eggs- Room temperature eggs mix more smoothly into the batter.
- Baking Powder- Helps create fluffy muffins with nicely domed tops. Aluminum-free is best.
- Kosher Salt- I use Diamond Crystal (2.8 g per teaspoon). If using Morton’s or table salt, reduce to ½ teaspoon.
Tips for Success
- Measure flour carefully. Use a kitchen scale, or spoon and level into a measuring cup for best results.
- Flour the raspberries. A quick toss helps keep them from sinking.
- Mix gently. Fold just until combined to avoid dense, tough muffins.
- Prep the pan well. Use liners or grease each well to prevent sticking.
- Don’t overbake. Pull them when the tops are golden and a toothpick comes out clean.
- Cool briefly. Let muffins rest in the pan for 5 minutes, then move to a wire rack.
- Serve warm. Butter-based muffins are extra soft and best enjoyed warm.
How to Make Raspberry White Chocolate Sourdough Muffins
Follow these step-by-step instructions to make a batch of sourdough discard muffins with raspberries and white chocolate.
Step 1: Mix dry ingredients. Preheat oven to 425°F and line or grease a 12-cup muffin tin. Whisk together the flour, baking powder, and salt; set aside.
Step 2: Combine wet ingredients. In a large bowl, mix melted butter and sugar until smooth. Add eggs and mix until slightly fluffy, then stir in milk, sourdough discard, and vanilla.
Step 3: Fold batter together. Gently fold in the dry ingredients until just combined. Toss raspberries with 1 tablespoon flour, then fold in raspberries and white chocolate chips.
Step 4: Bake and cool. Divide batter evenly between muffin cups and bake for 15–18 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack.
How to Store
Store muffins in an airtight container at room temperature for 2-3 days.
For longer storage, transfer a freezer-safe container and freeze for up to 3 months. Thaw at room temperature before serving.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Raspberry White Chocolate Sourdough Muffins
Equipment
- Hand mixer optional
Ingredients
- 2 cup (240 grams) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon Diamond Crystal Kosher Salt use ½ teaspoon if using Morton's brand or table salt
- ½ cup (113 grams, 1 stick) unsalted butter melted
- ½ cup (100 grams) granulated sugar
- 2 large (100 grams) eggs room temperature
- ¾ cup (180 grams) whole milk room temperature
- ½ cup (100 grams) sourdough starter discard room temperature
- 1 teaspoon vanilla extract
- 1 cup (140 grams) raspberries fresh or frozen (do not thaw)
- ½ cup (90 grams) white chocolate chips
Instructions
- Preheat your oven to 425°F. Line a standard 12-cup muffin tin with paper liners or lightly grease it. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.2 cup (240 grams) all-purpose flour, 1 tablespoon baking powder, 1 teaspoon Diamond Crystal Kosher Salt
- In a large bowl, mix the melted butter and sugar using a hand mixer or whisk by hand until smooth. Add the eggs and mix until the batter looks light and slightly fluffy, then stir in the milk, sourdough discard, and vanilla until combined.½ cup (113 grams, 1 stick) unsalted butter, ½ cup (100 grams) granulated sugar, 2 large (100 grams) eggs, ¾ cup (180 grams) whole milk, 1 teaspoon vanilla extract, ½ cup (100 grams) sourdough starter discard
- Add the dry ingredients to the wet ingredients and gently fold until just combined. Don't overmix. Toss the raspberries with about 1 tablespoon of flour (this helps prevent sinking). Gently fold the raspberries and white chocolate chips into the batter.1 cup (140 grams) raspberries, ½ cup (90 grams) white chocolate chips
- Divide the batter evenly between the 12 muffin cups. Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Dawn says
I love easy recipes, especially ones I don’t have to pull out my mixer. I love to cook but I’m not great a baking. I think this is a recipe I could handle. Thank you!!
Laura says
I think the recipe is calling for frozen raspberries to be thawed, but the recipe says unthawed which would mean not thawed or frozen. Which is it? Frozen or thawed?
Ashley Petrie, RDN, LDN says
Hi Laura! If using frozen raspberries, they should not be thawed before adding to the muffin batter. Hope this helps! 🙂
Jenn says
I am assuming the starter goes in with eggs and sugar??
Ashley Petrie, RDN, LDN says
Hi Jenn! Yes, it does. I just noticed that the starter got left out of the ingredient list beneath the instructions - thanks for pointing that out! I just fixed it. 🙂
Lindsey says
I have been lazy and drowning in discard, so I vowed to bake these today. Let me tell you, these are the most perfect muffin I have ever tasted. I am by no means a baker, and these came together effortlessly. I did everything in my mixer, except for folding in the berries. My husband, who is always tepid at best about my baking, lit up after the first bite, exclaiming that he will not be sharing any of the 12 muffins this made. I love that they weren't too sweet and were super light and airy. The slightly tart raspberry combined with the white chocolate is an absolute match made in Heaven and blessed by the baby Jesus himself. I never write reviews unless the recipe blows my mind and I couldn't wait to write this. Do not stray from the recipe. There is no need to!
Ashley Petrie, RDN, LDN says
Lindsey, you just made my whole week with this review! I’m so happy you and your husband loved the muffins - your description had me grinning the whole time. Thank you for taking the time to share, it truly means so much! 😊❤️
Leone says
Delicious every time!
Ashley Petrie, RDN, LDN says
Hi Leone! So glad you enjoy them! 🙂
Shelly says
Delicious, easy, and a crowd pleaser! It doesn't get much better than making these muffins with your sourdough discard and fresh berries from your yard! I took them to a party and shared them with food snobs. Everyone loved them! Thank you for the recipe!
Ashley Petrie, RDN, LDN says
Hi Shelly! That makes my day to hear 😊 I’m so glad the muffins were a hit — even with the food snobs! And how special that you used fresh berries from your yard. Thanks so much for sharing and for trying the recipe!
Amy says
Perfect muffins - thanks so much! I used blueberries and raspberries because I didn't have enough raspberries - absolutely delicious!
Ashley Petrie, RDN, LDN says
Hi Amy! I’m so glad you loved them! Using a mix of blueberries and raspberries sounds absolutely delicious 😍 Thanks for sharing!
Emilee says
Hi Ashley! So excited to try this recipe, it sounds amazing.. I love raspberries! I was wondering, could I make mini muffins with this recipe? If so, how would I adjust baking time?
Ashley Petrie, RDN, LDN says
Hi Emilee! You can definitely make these into mini muffins! I’d recommend keeping everything in the recipe the same and just baking them for around 10–12 minutes (start checking at 10 minutes to prevent overbaking). Hope this helps! 🙂
Bekah says
My kids absolutely love these, so much so that they request them for their special birthday breakfast! A tradition has been born thanks to this recipe.
Ashley Petrie, RDN, LDN says
Awww that makes me SO happy!! I'm so glad your kids love them and it feels so special that it's a new tradition for your family.
Mindy Basey says
Can we use freeze dried raspberries in this recipe?
Thank you!
Ashley Petrie, RDN, LDN says
Hi Mindy! I've never tried it but I don't see why not. Let me know how it goes if you do try it 🙂